No-Yeast Two-Ingredient Pizza Dough (Flour & Water) and Coconut Cream Pizza Dough

Ingredients

• 2 cups All-Purpose Flour (Can substitute gluten‑free flour blend; any wheat‑based flour works)
• 3/4 cup Water (Lukewarm to help hydrate the flour)
• 1 tsp Sugar (Optional; adds a subtle sweetness to the crust)
• 1 tsp Baking Powder (Optional but recommended for extra lift)
• 1 tbsp Olive Oil (Optional; adds flavor and a softer texture)
• 1 cup Coconut Cream (Use the thick, high‑fat portion of canned coconut milk; Target brand works well)
• 2 cups All-Purpose Flour (Same flour as first dough; can be gluten‑free if desired)

Instructions

1. Combine Dry Ingredients for First Dough

   In a large mixing bowl, whisk together 2 cups of all‑purpose flour, 1 tsp sugar (if using), and 1 tsp baking powder (if using).

   Time: PT2M

2. Add Wet Ingredients and Mix

   Create a well in the center of the dry mix, pour in 3/4 cup lukewarm water and 1 tbsp olive oil (optional), then stir with a wooden spoon until a shaggy dough forms.

   Time: PT3M

3. Lightly Knead the Dough

   Turn the dough onto a lightly floured surface and knead gently for about 30 seconds—just enough to bring it together into a smooth ball.

   Time: PT2M

4. Preheat Oven

   While the dough rests briefly, preheat the oven to its highest setting, between 425°F and 450°F (220‑230°C).

   Time: PT10M

   Temperature: 425°F‑450°F

5. Shape, Top, and Bake First Pizza

   Press the dough onto a piece of parchment paper to your desired thickness, add your favorite vegan toppings, then slide onto the hot baking sheet or stone. Bake for 8‑10 minutes, or until the crust turns lightly golden.

   Time: PT10M

   Temperature: 425°F‑450°F

6. Prepare Coconut Cream Dough

   In a clean bowl, combine 1 cup coconut cream with 2 cups all‑purpose flour. Stir with your hands or a spatula until a soft, non‑sticky dough forms.

   Time: PT2M

7. Shape, Top, and Bake Coconut Cream Pizza

   Press the coconut‑cream dough onto parchment paper, add toppings, and bake on the preheated stone or sheet for another 8‑10 minutes until the crust is lightly golden.

   Time: PT10M

   Temperature: 425°F‑450°F

Nutrition Facts

Calories

1200

Protein

20g

Carbohydrates

180g

Fat

45g

Fiber

8g